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Trace detection method of anthocyanin in apricot pericarp and application thereof

A detection method and anthocyanin technology, which are applied to measurement devices, instruments, scientific instruments and other directions, can solve the problems of lowering the accuracy of detection results, difficulty in continuing the detection process, degradation of pigment substances, etc., so as to prevent browning, and the method is simple and easy to implement. , the effect of improving the extraction efficiency

Pending Publication Date: 2017-12-29
ZHENGZHOU FRUIT RES INST CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when extracting and determining the content of pigments and polyphenols, the fruit powder at -80°C is added to the organic solvent extraction process and often needs to be heated to 4°C, or even room temperature. This process will activate polyphenol oxidase and Accelerating the reaction process will lead to browning of the extract, and even complete degradation of pigment substances, making it difficult to continue the detection process. Even if the detection is completed, the accuracy of the detection results will be greatly reduced

Method used

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  • Trace detection method of anthocyanin in apricot pericarp and application thereof
  • Trace detection method of anthocyanin in apricot pericarp and application thereof
  • Trace detection method of anthocyanin in apricot pericarp and application thereof

Examples

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Embodiment 1

[0049] A trace detection method for anthocyanins in apricot peel, comprising the following steps:

[0050] (1) Collect 20 pieces of fresh apricot fruit, wipe the surface of the fruit clean, quickly peel the apricot peel and freeze it in liquid nitrogen, fully mix the quick-frozen apricot peel slices, and crush them into apricot peel powder with a pulverizer in a liquid nitrogen environment ;

[0051] (2) freeze-drying the apricot peel powder with a freeze dryer pre-cooled to -45°C for 48 hours, fully remove the moisture in the apricot peel powder, and place the apricot peel freeze-dried powder obtained after drying in a drying tank for preservation;

[0052] (3) Weigh 30 mg of apricot peel freeze-dried powder and place it in a centrifuge tube, add 6 ml of 0.1% hydrochloric acid-methanol solution, and extract at room temperature for 2 h;

[0053] (4) Rotate and centrifuge the leached centrifuge tube for 10 min at a speed of 5000 r / min, collect the supernatant, add 6 ml of 0.1%...

Embodiment 2

[0064] A trace detection method for anthocyanins in apricot peel, comprising the following steps:

[0065] (1) Collect 20 pieces of fresh apricot fruit, wipe the surface of the fruit clean, quickly peel the apricot peel and freeze it in liquid nitrogen, fully mix the quick-frozen apricot peel slices, and crush them into apricot peel powder with a pulverizer in a liquid nitrogen environment ;

[0066] (2) freeze-drying the apricot peel powder with a freeze dryer precooled to -55°C for 48 hours, fully remove the moisture in the apricot peel powder, and place the apricot peel freeze-dried powder obtained after drying in a drying tank for preservation;

[0067] (3) Weigh 30 mg of apricot peel freeze-dried powder and place it in a centrifuge tube, add 10 ml of 0.1% hydrochloric acid-methanol solution, and extract at room temperature for 2 hours;

[0068] (4) Rotate and centrifuge the leached centrifuge tube for 15 minutes at a speed of 3500 r / min, collect the supernatant, add 10 m...

Embodiment 3

[0079] A trace detection method for anthocyanins in apricot peel, comprising the following steps:

[0080] (1) Collect 20 pieces of fresh apricot fruit, wipe the surface of the fruit clean, quickly peel the apricot peel and freeze it in liquid nitrogen, fully mix the quick-frozen apricot peel slices, and crush them into apricot peel powder with a pulverizer in a liquid nitrogen environment ;

[0081] (2) freeze-drying the apricot peel powder with a freeze dryer pre-cooled to -50°C for 48 hours, fully remove the moisture in the apricot peel powder, and place the apricot peel freeze-dried powder obtained after drying in a drying tank for preservation;

[0082] (3) Weigh 30 mg of apricot peel freeze-dried powder and place it in a centrifuge tube, add 8 ml of 0.1% hydrochloric acid-methanol solution, and extract at room temperature for 2 hours;

[0083] (4) Rotate and centrifuge the leached centrifuge tube for 12 minutes at a speed of 4000 r / min, collect the supernatant, add 8 ml...

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Abstract

The invention relates to agricultural product and food detection field, in particular to a trace detection method of anthocyanin in apricot pericarp and application thereof. The method comprises the steps of adopting the apricot pericarp as a raw material, smashing through liquid nitrogen, freeze drying, extracting at room temperature, rotary-evaporating and concentrating, and HPLC (High Performance Liquid Chromatography) detecting, so that the brown stain during an apricot fruit extraction process can be effectively controlled, the extraction efficiency of anthocyanin components and the accuracy of an analysis result are remarkably improved, and the method has a certain significance on trace detection of the anthocyanin and polyphenol substances.

Description

technical field [0001] The invention relates to the field of detection of agricultural products and food, in particular to a method for detecting trace amounts of anthocyanin in apricot peel and its application. Background technique [0002] There is polyphenol oxidase in apricot fruit. When the fruit is mechanically damaged by extrusion, abrasion, cutting, crushing, etc., the polyphenol oxidase in the cytoplasm will meet with the pigment and polyphenols in the vacuoles and oxidize them. into quinones, and quinones will further oxidize pigments such as anthocyanins, eventually leading to browning of the fruit. [0003] Previous studies have confirmed that the degree of fruit browning has a significant negative correlation with the content of pigments and polyphenols. During the extraction process, these brown substances will dissolve in organic solvents with pigments and polyphenols, and turn brown. The substance has strong light absorption around 530nm, so it will interfer...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/06
CPCG01N30/02G01N30/06
Inventor 夏乐晗王其海陈玉玲冯义彬
Owner ZHENGZHOU FRUIT RES INST CHINESE ACADEMY OF AGRI SCI